Kosher is the term used by Jews in defining their dietary laws that are quite comprehensive and taken from their biblical text called the Torah.
The kosher label defines a food not only in terms of meat, but in production of products as well. So, for instance the ingredients that go into a product must be certified kosher, the utensils used to make the products, and the oven, the surfaces etc all have to be kosher.
Due to the complexity of the kosher laws it is important to go to kosher butcher to buy your kosher meats to ensure that the entire process from birth of the cow, kosher chicken or turkey to the slaughter and the actual preparation of the kohser meat for sale.
In addition the types of animals also define the animal as being kosher. To date the kosher animals are cows, sheep, goats and deer. The Torah mentions approximately 24 birds that are not kosher, however, the kosher birds are chicken, turkey, pigeon, geese, and duck.
Seafood, although not a meat should be mentioned as well. The kosher kosher seafood are: tuna, flounder, pike, salmon, herring and carp. All others are not kosher.
The simplest way to categorize kosher meat, poultry and seafood are as follows: meat can be from an animal that lives on land, and must have both characteristics split hoofs and eats its own cud. Kosher poultry is defined as birds that are not predatory in nature. The characteristics for determining kosher seafood are that it must contain both characteristics of having scales and fins. The amphibian category although often considered seafood are NOT kosher.
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